Twelve Days of Cocktails and Hors d’oeuvres (Second Day) Recipe

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Ingredients

2 tablespoons chopped ginger root
3 cloves garlic
2 Thai red chiles, chopped
1/4 cup chopped cilantro
1 lime (juice and zest)
2 green onions, sliced
1/2 teaspoon shrimp paste
2 tablespoons fish sauce
2 tablespoons vegetable oil
2 tablespoons palm sugar (or brown sugar)
1 pound large shrimp, peeled, deveined
Place all marinade ingredients in food processor and process until smooth paste forms.
Marinate the shrimp in the paste (refrigerated) for 20 minutes.
Grill over medium high heat, 2 to 3 minutes per side. Serve at room temperature, or chilled, with Coconut Dipping Sauce (recipe follows).
6-8 appetizer servings
Coconut Dipping Sauce
1 cup coconut milk
Juice of 1 lime
2 tablespoons palm (or brown) sugar
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper

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